Prepare 1 cup of long-grain white rice according to package instructions, typically using 2 cups of water. Cook for about 15-20 minutes until fluffy.

Heat one can of pinto beans in a small saucepan over medium-low heat for about 5-7 minutes until warmed through.

Wash and dice one bell pepper, slice 1-2 avocados, and chop 1-2 cups of lettuce or greens.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 2 minced garlic cloves for 1-2 minutes, then add shrimp, spices, salt, and pepper, cooking for 4-6 minutes.

Combine sour cream, cilantro, lime juice, honey, and a clove of garlic in a food processor. Blend until smooth.

Assemble the bowls by layering rice, beans, shrimp, and veggies, then drizzle with dressing and fresh lime juice. Optionally sprinkle with queso fresco.